|Chicken bouillon cubes||3|
|Boiling water||1 Cup (16 tbs)|
|Shrimp||1 1⁄2 Pound, shelled and cleaned|
|Garlic||2 Clove (10 gm), minced|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||1⁄2 Cup (8 tbs)|
|Fluffy rice||1 Cup (16 tbs)|
Dissolve bouillon cubes in boiling water.
Add with shrimp, garlic and spices to lightly oiled crock pot; stir well.
Cover and cook on high setting for 2 to 3 hours.
During last hour, make a smooth paste of milk and flour; stir into shrimp mixture.
Cover and cook for 15 to 30 minutes or until thickened.